Easter pie

Cut the butter into little cubes.

Weigh the flour into a mixing bowl and add the cut butter.

Rub the butter between the fingers into coarse pea sized chunks; add the salt and black pepper at this stage.

Add the ice water and mix only until it just barely comes together; crumbly pieces are fine.

Wrap tightly in plastic and chill at least 30 minutes, up to several hours.

Cut roughly 200 gram chunks of pepperoni, salami and ham and chop them into equal size cubes.

Crack six large eggs into a mixing bowl; add the milk, ricotta, black pepper, chopped parsley and grated parmesan and whip until well combined.

Add the mozzarella, then the meats.

Cut a third off the chilled dough for the top.

Roll the larger piece into a circle about an eighth of an inch or three millimetres thick, roll it onto the pin and line the greased dish, working the dough up the sides.

Roll the remaining third to the same thickness for the lid.

Pour the filling in up to the top and shake gently so the egg disperses.

Lay on the top piece and press it into the side wall to seal.

Cut a cross slit in the top and bake at 375 F for about 45 minutes.

Rest at least 20 minutes before turning out; place a plate over the dish and flip.

Best eaten cold or at room temperature; refrigerate and slice the next day.